Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization

Area of Science:

• Food Science and Technology
• Materials Science
• Nutritional Science

Background:

• Growing consumer demand for healthier fat alternatives.
• Need to reduce saturated and trans fat consumption in processed foods.
• Limitations of existing solid fats in terms of health implications.

Purpose of the Study:

• To develop a healthier solid fat alternative using corn oil oleogels.
• To investigate the impact of gamma-oryzanol and beta-sitosterol concentrations on oleogel properties.
• To evaluate the functional, thermal, structural, and oxidative stability characteristics of the developed oleogels.

Main Methods:

• Preparation of corn oil oleogels with varying concentrations (6-15%) of a gamma-oryzanol:beta-sitosterol mixture (60:40).
• Comprehensive analysis including oil-binding capacity, color, thermal behavior (DSC), crystal structure (XRD), texture analysis, FTIR spectroscopy, and oxidative stability.
• Evaluation of physical interactions and network formation within the oleogel structure.

Main Results:

• All oleogel formulations exhibited high oil-binding capacity, with minimal impact from oleogelator concentration.
• Increasing oleogelator concentration significantly enhanced thermal resistance and structural strength, shifting melting points to higher temperatures.
• Crystal structure analysis confirmed oleogel network formation, primarily stabilized by physical interactions (FTIR).

Conclusions:

• Corn oil can be transformed into a solid fat-like structure using gamma-oryzanol and beta-sitosterol.
• This oleogelation approach provides a healthier alternative to traditional solid fats.
• The developed oleogels are suitable for applications in spreads, margarine, and bakery fats, promoting reduced saturated and trans fat intake.